This is my new favourite meal! It came out of one of those (nearly) empty fridge moments but I liked it so much that now I make sure I buy the ingredients (ok, carrots – I always have tahini and salt) so I can have it for a fresh, easy lunch. It’s full of flavour even without stock and gives you a fantastic hit of beta-carotene (an antioxidant, great for healthy skin) from the carrots as well as minerals (and creaminess!) from the tahini!
The first time I made it, I planned to also blend in butter beans, but I liked it so much without that I decided not to. If you have time though, butterbeans sauteed with herbs and a little garlic – make a wonderful topping for the soup and is a little more substantial if you fancy soup for supper 🙂
Serves 4 as a starter or 2 as a meal
- 1 bag/500g of organic carrots (if not organic, peeled), chopped into chunks
- ⅓ cup/85g tahini
- ½ tsp salt
- Place the carrot chunks in a steamer and steam for 15-20 mins until tender.
- Place the carrots in a blender with 2 cups/500ml of hot water and blend until smooth, adding extra water if needed.
- Add in the tahini and salt and blend again.
- Taste, and adjust salt and tahini if necessary.
- Heat the soup gently if necessary.
- Serve, topped with sesame seeds and nigella seeds if liked.